Can’t decide between fudgy brownies and chewy chocolate chip cookies? These brown butter brookies deliver both in one irresistible dessert. Nutty browned butter adds extra richness to the chocolate brownie batter and cookie dough, which are baked together into thick, chocolate-studded bars with chewy edges and soft centres.

Brown Butter Brookie

Soo Kim

These brown butter brookies combine fudgy chocolate brownies and chewy chocolate chip cookies in one delicious bar. Browned butter adds a rich, nutty flavour, while chopped chocolate creates pockets of melted chocolate in every bite.

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Ingredients

Brownie

½ cup unsalted butter
¾ cup chopped semi-sweet chocolate
1½ tsp vanilla
1 tsp instant espresso or coffee optional
¾ tsp kosher salt
⅓ cup Dutch-processed cocoa powder or unsweetened cocoa powder
1½ cup + 2 tbsp granulated sugar
⅓ cup packed brown sugar (light or dark)
2 large eggs
½ cup all-purpose flour

Chocolate Chip Cookie

½ cup unsalted butter
½ cup packed brown sugar (light or dark)
⅓ cup granulated sugar
1 large egg
1½ tsp vanilla
1¼ cups all-purpose flour spooned and levelled
½ tsp kosher salt
¼ tsp baking powder
¼ tsp baking soda
¾ cup chopped semi-sweet chocolate

Instructions

Line 13×9-inch (33×23 cm) pan with foil or parchment paper with overhang.

Brownie

Melt butter in pot over medium heat until foamy and browned, stirring to incorporate browned bits.
Transfer to bowl (reserving the pot for the cookie mixture) and let cool for 2 to 3 minutes before adding chocolate and stirring until smooth. Stir in vanilla, espresso (if using) and salt.
Stir in cocoa powder until smooth.
In large bowl, using electric mixer, beat granulated sugar, brown sugar and eggs on medium-high until light in colour and volume has increased, 2 to 3 minutes. Stir in chocolate mixture followed by flour just until combined. Set aside.

Chocolate Chip Cookie

Preheat oven to 350℉. Melt butter in reserved pot over medium heat until foamy and golden brown, stirring to incorporate browned bits. Transfer to large bowl and let cool for 10 minutes.
Add brown sugar, granulated sugar, egg and vanilla to cooled butter. Using electric mixer, beat until mixture is light and thickened. Stir in flour, salt, baking powder and baking soda; stir until just combined. Stir in all but 2 tbsp of the chocolate.

Brookie

Using a 2 tbsp cookie scoop, or large spoon, dollop cookie dough onto prepared pan; follow by dropping brownie dough in between cookie dollops. Using wet hands or back of spatula, flatten dough, banging pan on counter to help even out the mixtures.
Sprinkle over and press in the remaining 2 tbsp chocolate. Bake until top is shiny, edges are set and a cake tester inserted into brownie at centre comes out with gooey crumbs, about 22 minutes.
Let cool in pan on rack for 30 minutes. Lift foil and remove to rack to cool completely. Cut into squares.

Notes

Store in an airtight container at room temperature for 3 to 4 days or freeze for up to 3 weeks.

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Choosing the Best Chocolate for Brookies

This recipe calls for chopped semi-sweet chocolate, which strikes the right balance between sweetness and rich cocoa flavour. Chopping a chocolate bar rather than using chips creates irregular pieces that melt into delicious pockets of chocolate throughout the brookies. Semi-sweet chocolate typically contains 35 to 60% cocoa solids, making it a versatile choice for baking. Prefer a more intense chocolate flavour? Try dark chocolate in the brownie batter and milk chocolate in the cookie dough for a sweeter contrast.

Tips for Making the Best Brown Butter Brookies

Don’t overmix the batter.: Overmixing brownie batter can turn soft, fudgy brownies into tough, dense squares. When flour is combined with wet ingredients, gluten begins to develop, giving baked goods their structure. But too much mixing strengthens those gluten bonds, resulting in a tougher texture. For the best brownies, gently fold in the flour just until combined, with no visible streaks remaining. If you’re using a stand mixer, stop while a little flour is still visible and finish mixing by hand with a spatula.
Use chopped chocolate.: Unlike chocolate chips, chopped chocolate creates irregular pieces and pockets of melted chocolate throughout the brookies.
Watch the baking time.: The edges should be set, but the brownie portions should still be slightly soft in the centre. A cake tester should come out with moist crumbs, not wet batter.
Cool before slicing.: Let the brookies cool completely before cutting. For cleaner squares, chill them briefly in the refrigerator and use a sharp knife, wiping it and running it under hot water between cuts.

Everything You Need to Know About Brookies

What is a brookie?: A brookie combines fudgy brownies and chewy chocolate chip cookies in one dessert. Some recipes layer the two batters, while others swirl them together before baking.
Why brown the butter?: Browning butter caramelizes the milk solids, creating a deeper, nuttier flavour that enhances both the brownie batter and the cookie dough.
What’s the best chocolate to use?: Semi-sweet chocolate offers the best balance of sweetness and cocoa flavour, but dark chocolate creates a richer brookie while milk chocolate produces a sweeter result.
Can brookies be frozen?: Yes. Once cooled completely, cut into squares and freeze in an airtight container for up to three months. Thaw at room temperature before serving.
How do you know when brookies are done?: The edges should be set while the centre still looks slightly soft. A tester inserted into the brownie portion should come out with moist crumbs rather than wet batter.

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